Pages

Thursday, October 28, 2010

﻿Seems like setting a new menu for my lil'one's school lunch box is necessary. What more if it's going to make the preparations easier? I really won't mind if he enjoys each and every new menu whenever I am able to meet his requests. Making these wraps is sure not that easy, as it involved the steps of bread making and it has to be rolled out one by one followed by cooking them in a pan. In fact it gives me a new idea and learn to make something different from the usual bread. He shared some of the wraps with his schoolmates and was told they liked it! This sure gives me motivations to make more new things.....

Monday, October 25, 2010

This is nothing of the super soft kind of loaf. But it's definitely a loaf that has the most flavor, and it's smooth and soft enough for a decent white bread.

Not quite a tint of yeasty taste or smell. Just the sweet aroma of wheat and that nutty crust........ It's gone in just one breakfast, despite its a 300g flour recipe. It may took me almost a day to complete this loaf, but the reward it's absolutely worth it!

Sunday, October 17, 2010

﻿A basket of butter rolls for breakfast is one of the most heart warming sight. I have mentioned so many times about how much I love butter rolls since I started my food blog. Yet, I am still doing it!! Well, this time it comes in two different looks. Too bad, that I have no idea what is the right / actual name for this spiky look butter roll, except just directly translated from the Katakana stated on the book. If anyone who knows what is it called, do help me out....

After the buns are baked, I was kind of deeply regretted that I egg brushed the dough before baking, and resulted in that bubbly finishing. Should have just brush them on with just some butter after they were baked! Nevertheless, they still taste absolutely great!.

Friday, October 15, 2010

Early last week, my lil'one came home telling me that he had some fresh lettuce shared by his classmate in school. And told me '' Chole, brought burger to school for lunch today, I would like the same too mommy." So I thought that's a very good idea too! Went to buy some fish sticks and made some burger buns and sandwich with lettuce as well as cucumber. And he never forget to remind me about his cream cheese ( mayo)....

The lunch box was taken home during our trip to Amsterdam more than a year ago. Had never used it since. Finally with his bulky burgers, the lunch box was best fit for them.

He went to school and came home feeling a proud little fella and kept telling people he had burger for lunch in school!!

Wednesday, October 13, 2010

Another English old fashion cake. Was said to have been created for the marriage of Queen Victoria's granddaughter to Prince Louise of Battenberg back in 1884.......

I am honored to be chosen by Yummly, featured this cake on their website!

Each square represents one of the 4 Battenberg princes: Louise, Alexander....

This is so like a princess.

I was captured by the pretty look of the cake, and I know it's got to be one cake that I will not wait much longer to try it out. ﻿Tried my best to assemble the cakes as neat as I could. But looks like, still not up to standard.

Ingredients:

175g Unsalted butter

175g Sugar

3 Eggs

175g Self raising flour

1/2 tsp baking powder

1 tsp vanilla essence

1-2 tbsp milk

A little pink food colouring

250g Marzipan

Method:

1. Preheat oven at 170'c. Line a 20cm square tin, also cut a rectangle of parchment, as long and deep as the tin, to act as a divider lengthways between the 2 colours of sponge.

2. In a bowl, beat butter, sugar, eggs, flour, baking powder , vanilla, till smooth batter. If the mixture get too stiff, add in milk to loosen it. Weigh out half of the batter and place the divider down the centre of the tin.

3.Carefully place half the batter into 1 side of the tin. Tint the remaining half with pink. Do this carefully, till the batter turn pink. As neatly as possible, place the pink batter into the other side of the tin.

4.Bake it for 30-50 minutes, or till the cake spring back when pressed on top of the cake. Cool the cake on the wire rack.

5. Slice each colour lengthways into 2 equal blocks, then trim off the rough edges.

6. Use the jam to glue the strips of the cake together lenghtways, so the natural and pink colours form opposite quarters.

7. Roll out the marzipan into rectangle the length of the cake and wide enough to wrap around all 4 sides. Brush the jam all over the cake and wrap the marzipan around the cake. Seal the join by gently pressing it together, then turn the seam side down. Trim the ends with a sharp knife, then score a criss-cross on the surface. Deco as desire.

Friday, October 8, 2010

I simply love that 'Pull Away' effect on the crust. It gives me a lot of imaginations...... :)

Nothing is perfect...... Look is deceiving.

A loaf that looks unappealing, it seems so stiff and hard, not the that kind of soft loaf...... It's just not a PERFECT one!!

Oh yes, it really looks like one that has the above all. BUT, the crumb is moist, soft, smooth, and fluffy!! How possible??? It just happen to be one that has not so soft crust, but its heart is soft and fluffy. There are just so many different preferences and types of wholemeal loaves out there. My son, the bread expert at home love this for his breakfast sandwich. He even didn't mind it has lettuce in it! I like the grainy look and it makes the loaf looks rustically in fashion. But, at the end of our breakfast, our table was scattered with the wholemeal crumbs.

4. Bring dough out to work top, dust with little flour, and deflate the risen dough. Form dough into a ball shape and let it rest for 30 minutes.

5. Roll the dough flat and roll up lie a Swiss roll. Wet the dough surface and roll on the wholemeal flour to coat the dough. Put coated dough in bread tin and cover it and let it have the last rise till double the volume.

6. Bake in a preheated oven at 190'c for 35 minutes. Remove the bread from tin after it's baked and cool on a wire rack.

Tuesday, October 5, 2010

May be should bake the scone little longer to give it more aromatic crisps.

A post that has been left behind. ... Couldn't get enough of this stuff. Sinful yet irresistible! I guess without the good double cream I'll stop eating scones for awhile till the good stuff comes again. Give my body some break to burn those calories!!

I have no particular recipe making this old fashion dessert. Using Kanten is always my best and first choice. Playing cheat buy just adding milk, sugar, pandan leaves ( will never cook this without pandan leaves), and almond essence bought from Chinese medical hall. How difficult can it be??

Sunday, October 3, 2010

Yes, it's lard comes in a block!! One of the crazy items I brought back form London Sainsbury. It's not something I will use often. But some of my bread recipes do call for lard. Besides, it's the best ingredients for making Chinese flaky egg tarts! Those light, flaky yet greasy egg tarts are partially made of lard that's why it has that nice layers of crispy flakes. And need not to say they taste the best!!! I wonder when will I have that courage making them with this block of lard.

Friday, October 1, 2010

I think I have ran out of ideas as to what to blog these days. Could be me feeling rather tired lately and not much baking mood despite having so many ingredients ready in my pantry. Guess I really need some good rest and bring up my spirit again. Went through the pantry to get some ideas from what I have in it, so here I got my maple sugar and made these custard taste like buns. I mean it tastes pretty much like it has custard filled in the rolls. I supposed it's the married of butter and maple sugar?

Using the same recipe from cinnamon roll for the bun and I rolled in knobs of butter and sprinkle with maple sugar. I think it'd taste better if I use salted butter instead of unsalted butter. Shall give it a try next time.